PREP TIME: 10 minutes
TOTAL TIME: 33 minutes
Serves: 4
INGREDIENTS
- 6 slices bacon
- 1 ½ pounds chicken breast
- 2 teaspoons dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon fine sea salt
- 2 tablespoons balsamic vinegar
- 1 large head red leaf lettuce, torn into 1-inch pieces
- 1 large shallot, thinly sliced
- 1 teaspoon minced garlic
- Optional: freshly grated carrots and sliced avocado
Garlic-Thyme Vinaigrette (below)
- ¼ cup extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 2 teaspoons minced thyme
- 1 teaspoon minced garlic
- ¼ teaspoon fine sea salt
- 1 tablespoon pureed avocado
DIRECTIONS
- In a large cast iron skillet, cook bacon until crispy on both sides over medium heat. Transfer cooked bacon to a cutting board and dice with a sharp knife. Leave the rendered bacon fat in the skillet. Set chopped bacon aside.
- Pat the chicken breasts dry. Mix together the thyme, garlic powder and sea salt and rub on all sides of the chicken breasts.
- Cook the chicken in the bacon fat over medium heat until golden on both sides, about 3 to 5 minutes per side, until slightly pink in the center. Transfer the chicken breasts to a large cutting board and slice into ½-inch thick slices.
- Return chicken to the skillet and finish cooking for 5 minutes until cooked through and juicy. Sprinkle the balsamic vinegar over the chicken and toss until coated.
- Arrange the salad by layering the lettuce, warm chicken, shallot, garlic, bacon, and optional carrots and avocado. Drizzle with Garlic-Thyme Dressing.
For the dressing: In a glass jar, whisk together the oil, vinegar, thyme, garlic, and sea salt. Whisk in the avocado until the dressing is creamy and emulsified. Store covered in the refrigerator for up to 4 days.